Chicken Series: Jalapeño Popper Chicken Casserole
Get your taste buds revved and ready for this delicious chicken dinner, part of our Chicken Series (try Spicy Honey Chicken and Cheesy BBQ Chicken too). This is our third installment to get you out of a dinner rut and this Jalapeño Popper Chicken will do just that! If you’re a sucker for jalapeño poppers as an appetizer, you’ll love this dish. It’s got all the great Tex Mex flavors you love with a rich, creamy cheese sauce on top. My family loves this meal served nacho-style over chips, but you could try it over rice or even noodles. It could also work as a great party dip!
Jalapeño Popper Chicken Casserole
adapted from Cinnamon Spice & Everything Nice
1 tablespoon olive oil
1 small onion, diced
4 jalapeño peppers, diced (keep some seeds, according to your preferred spice level)
2 cloves garlic, minced
coarse salt and fresh black pepper
1 1/2 pounds boneless chicken breasts, cut into bite size pieces
1 cup fresh tomatoes, diced (seeds removed)
1 1/2 cups corn kernels
2 cups crushed tortilla chips
4 tablespoons butter, plus more for greasing the pan
4 tablespoons flour
2 1/2 cups whole milk
8 ounces cream cheese
2 cups sharp white cheddar, shredded
3/4 cup crushed tortilla chips, plus more for serving
Directions
Preheat oven to 400 degrees. Sauté onion, jalapeño and garlic in oil until tender and translucent. Season with salt and pepper. Season the chicken well with salt and pepper. Add chopped chicken and cook until browned on all sides, then stir in corn and tomatoes. Butter a 9×13 baking pan. Add the chicken mixture and evenly spread out and top with 1 cup of crushed tortilla chips. In a large heavy-duty saucepan melt the butter over medium-low heat, stir in flour and cook 3 minutes, stirring often. Slowly whisk in milk, turn up heat and bring to a simmer for about 3-5 minutes. Add cream cheese and stir until completely melted. Stir in 1 1/2 cups of the cheddar cheese and stir until completely melted then remove from heat (reserving 1/2 cup for topping). Pour cheese sauce over top of the chicken. Sprinkle the remaining tortilla chips and cheese over the top. Bake 40-45 minutes. Serve over chips, rice or noodles!
Preheat oven to 400 degrees. Sauté onion, jalapeño and garlic in oil until tender and translucent. Season with salt and pepper. Season the chicken well with salt and pepper. Add chopped chicken and cook until browned on all sides, then stir in corn and tomatoes. Butter a 9×13 baking pan. Add the chicken mixture and evenly spread out and top with 1 cup of crushed tortilla chips. In a large heavy-duty saucepan melt the butter over medium-low heat, stir in flour and cook 3 minutes, stirring often. Slowly whisk in milk, turn up heat and bring to a simmer for about 3-5 minutes. Add cream cheese and stir until completely melted. Stir in 1 1/2 cups of the cheddar cheese and stir until completely melted then remove from heat (reserving 1/2 cup for topping). Pour cheese sauce over top of the chicken. Sprinkle the remaining tortilla chips and cheese over the top. Bake 40-45 minutes. Serve over chips, rice or noodles!
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